EVO505-P1

Which is not a factor used to determine equipment choice?

• Menu

• Time and day of event

• Number of guests

• Existing equipment

The style of service determines the décor, linen and _____________.

• theme of the event

• music and entertainment

• lighting

• plateware and flatware

Commissary kitchen is defined as

• a space that has all electrical outlets and proper drainage for kitchen equipment

• a staged kitchen used to prepare, cook and hold food and beverage for an event

• a staged kitchen with only cold storage

• a staged kitchen with only tables to prepare food

Knowing what equipment exists at the event will

• Increase rental costs

• Decrease rental costs

• Increase revenue

• Decrease marketing

Specific equipment needs are best determined by analyzing the party contract and

• Proposal

• Determining guest count

• Preparing a layout of the event

• Time of the event

This type of supplier relationship is when a supplier has availability of a product to different suppliers; which gives you greater flexibility and savings

• Single sourcing

• Multiple sourcing

• Sole sourcing

This type of supplier relationship is when a supplier builds a trust with the client to have one supplier for particular items.

• Single sourcing

• Multiple sourcing

• Sole sourcing

This type of supplier relationship applies to the sourcing of artisan or locally sourced and might have limited availability.

• Single sourcing

• Multiple sourcing

• Sole sourcing

Back of House items used for mixing, measuring, steering and peeling are called:

• Smallwares

• Storing and transporting food items

• Cooking and heating equipment

Besides reputation what is a must have characteristic when looking for a supplier

• Size of the business

• Friendly

• Proper storage

• Reliable delivery